New Years Day Pork collards and hop n johns

New years day I cooked a 6 lb pork butt with my standard dry rub cooked at 250 for about 10 hours on my drum with stubbs and pecan wood. I made a yellow mustard sauce and a red sauce to go with it. My girlfriend cooked (indoors) collards with ham hock and hop n johns, which is a low country South Carolina dish with black eyed peas (cooked with ham hock) white rice, and tomatoes. I also made cornbread with corn in the bread on a CIS.

enjoy-- btw got this butt on sale at Kroger for 1.37 per lb

Now THAT'S a plate of BBQ!!!